Red Lentil Falafel
If you're looking for a falafel that's tender yet deliciously crispy, this red lentil falafel recipe delivers just that along with an amazing flavor. It's so good, you'll be craving more!
Equipment
- 1 Food processor (affiliate link)
Ingredients
- 1 cup of dried red lentils
- 1 small onion chopped
- 3 cloves of garlic chopped
- 1 green chili chopped
- 12 grams of fresh parsley
- 12 grams of fresh mint
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1 teaspoon of fine salt
- 1/4 teaspoon of baking soda
- Vegetable oil for pan-frying the falafels
Instructions
- Soak red lentils for 3 hours, then wash and drain thoroughly.
- Pulse lentils in a food processor until grainy. Set aside in a bowl.
- Pulse onion, garlic, green chili, parsley, and mint into a thick green mixture. Add to lentils.
- Mix in spices, salt, and baking soda with your hands until you get a light, well-combined falafel mixture.
- Cover and refrigerate for 30-45 minutes to firm up.
- Heat 1/4 inch of oil in a large skillet over medium heat.
- Shape falafels with the help of two tablespoons and fry for 3-4 minutes per side until golden brown. Remove with a spatula onto paper towels.
- Repeat with the remaining mixture, adding oil as needed.
- Serve hot alongside tahini sauce, pita bread, or on top of a salad, for example.
Video
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